Slow roasted tomato soup

Life is certainly a little topsy turvy right now. Truthfully, most days, I don’t know whether I am coming or going. We, like many, are navigating all things pandemic as we settle into our new “normal” of working from home and trying to homeschool at the same time.

Yes 2020 has not been all that wonderful for our little family, thus far. First we had the fires, then the dust storms. Then it was the hail storm that saw the end of our beloved car, and some other truly sad events for our family happened not long after.

So yes, topsy turvy is certainly how we are all feeling at the moment. To put it politely.

But in some respects, life – as chaotic and uncertain as it is right now – has also slowed . No more running from activity to activity after school, and no more weekend sport. Just leisurely walks up to daycare each afternoon to collect the littlest one, and family hikes together on the weekend when Miss M inevitably says “mountain?” as soon as she wakes.

We’ve built forts, done puzzles, watched movies and lots of arts and crafts. We’ve eaten our weight in chocolate too (not good), but also caught up on a few things around the house when the motivation strikes (good).

And now that the weather is starting to turn, slow cooking is inevitably going to make an appearance. Filling our tummies with comforting food (that is not chocolate) and making the house smell amazing. Little effort, generally, but offering a tasty reward at the end of the day.

Take this roasted tomato soup, for instance, that we created a little while ago when a craving for soup struck. Fortunately I had an abundance of tomatoes on hand, and could think of nothing better than to roast them low and slow in the oven.

Halved and drizzled with garlic-infused olive oil, and seasoned, then roasted for 40 minutes.

When the tomatoes were done, we simmered them in a mixture of vegetable stock, basil and Italian herbs. Then pureed until smooth, and topped with a little extra basil.

The result? A fragrant soup that was so very rich in flavour. I think a drizzle of cream would have taken it to even greater heights – although we didn’t have any on hand on this particular occasion.

We even had leftovers, which was perfect for a speedy soup the following day. Eaten at home, of course.

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 Slow roasted tomato soup
Keyword soup
Servings
serves
Ingredients
Keyword soup
Servings
serves
Ingredients
Instructions
  1. Preheat oven to 160C.
  2. Place the tomatoes cut side up on lined baking trays. Drizzle with olive oil and season.
  3. Roast for 40 minutes, then place into a saucepan with the stock and 2 cups of water. Add the herbs and stir to combine. Simmer for 20 to 25 minutes, then use a slick blender to blend until smooth.
  4. Divide among serving bowls and top with basil leaves (and cream, if you have it).
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Pumpkin and carrot soup

As I sit here typing, the rain is falling steadily outside. It was, of course, raining most heavily right at the school drop off – where I am sure my attempts to wrangle 3 kids, 3 bags and 3 umbrellas was met with more than a few laughs.

But I have well and truly warmed up after tucking into a big bowl of soup that I had stashed away in the freezer. A perfect go-to lunch on days such as this, when the day is dreary and the temperatures have lowered.

I actually made this pumpkin and carrot soup a while back, but realised I never shared it on the blog. And what a shame that would be – for what a soup it is!

Simply – onion, garlic, carrots and pumpkin, simmered with stock and given a golden hue by the addition of turmeric. Finished with a dollop of natural yoghurt, and a sprinkle of pepitas and parsley.

And, as is always a plus with dishes such as these, the recipe yields enough to store some away in the freezer for easy re-heatable lunches on days such as this!

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 Pumpkin and carrot soup
Course Soup
Keyword soup
Servings
people
Ingredients
Course Soup
Keyword soup
Servings
people
Ingredients
Instructions
  1. Heat oil in a large pot over a medium heat. Add the onion and garlic, and stir until starting to soften.
  2. Add the pumpkin, carrots and turmeric, stirring to coat in the spice mixture. Add the stock and 500ml water, and bring to the boil.
  3. Reduce heat and simmer for 30 minutes, or until the vegetables are tender. Puree the soup using a stick blender until smooth. Divide among bowls, and top with a dollop of yoghurt and a sprinkle of pepitas and parsley.
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